Prep 20 mins
Cook 8 mins
If you have never tried Panko crumbs as a breading, you are in for a real treat. It produces a light, crispy crust and is so yummy! I found Panko in the Asian food aisle of my supermarket.
- 2 eggs
- 4.92 ml milk
- 1 clove garlic, minced fine
- salt and pepper
- 354.88 ml panko breadcrumbs
- 8 thin cut pork chops
- 236.59 ml vegetable oil (for frying)
- Mix together eggs, milk and garlic and let set for flavors to mix.
- Place panko crumbs in a shallow dish.
- Salt and pepper pork chops to taste and dip in the egg mixture.
- Coat with Panko crumbs, then dip in egg again and coat with another layer of crumbs.
- Place chops on a plate and let them set for at least 10 minutes to set the coating.
- Heat oil in large skillet over medium high heat.
- Fry chops for about 3 to 4 minutes per side or until golden brown.
- Do not overcook; these will cook very quickly.
Delicious and crispy! I added a little bit of cornstarch to the panko to make sure it got crispy and a bit of paprika. Mmmm. Served with some white gravy...delicious!
recipe needs help. Nice crunch courtesy of the panko, but pork had almost no flavor. Next time will try seasoning with basil or rosemary (or both) before breading. One should note this recipe calls for thin cut pork chops. My mistake, I used a thicker cut and the cook time was way off (almost too brown just to get the pork up to temp). Also omit the milk from the wet mix. Add another egg (total 3) and 1/2 c. buttermilk. The ratio was too egg heavy and the yield was only enough to coat 4 rather small pork chops. Lastly, the oil issue-- depends on the size of your pan. About 1/4" in your skillet should do the trick.
Very tasty! Next time I think I will use a little added spice like creole or something and more garlic. More eggs and milk mixture for sure!!!